Grandma’s Swedish Buns
Bullar: cardamom buns. Makes about 70–75. From Grandma’s handwritten card, shared by Bonnie.
Ingredients
- 6 cups milk (“I use 1 can milk diluted with 2 c water and add balance in reg. milk”)
- 2 envelopes yeast, dissolved in 2 cups warm water
- 1 package cardamom seeds (by weight about 3 T)
- 3 cups sugar
- a cup of [blacked out on the card]
- 3 eggs, well beaten
- 1 tbsp salt
- Flour: about 4–5 cups for the sponge, then more until the dough can be kneaded
Method
- Scald the milk. When lukewarm, add the yeast dissolved in the warm water.
- Add about 4 or 5 cups flour to form a sponge, not too thick or too thin. Let rise 1½ to 2 hours.
- Crush the cardamom seeds as fine as possible (“I use my blender, which makes almost a fine powder”). Add the cardamom to the 3 cups sugar and add to the sponge.
- Add the [blacked-out ingredient] and the three well-beaten eggs.
- Add 1 tbsp salt to the flour. Use a large spoon to mix. Keep adding flour until the dough can be handled and kneaded.
- Knead for about 10 minutes. Do not have the dough too heavy.
- When thoroughly kneaded, put in a big kettle or pan, grease the top lightly, and let rise again for 2½ to 3 hours.
- Roll into balls with the palm of your hand on a board, placing the balls of dough on a greased cookie sheet [a few words unclear] pan. This should make about 70 to 75 buns.
- Let rise again 1 hour. Bake in the oven at 325° for about 20 minutes.
Highlighted words were hard to read on the card; the original is below. Two words in step 4 were blacked out on the card itself (someone wrote “a cup” and “large spoon” over them).
